Scallop Scampi
Recipe GLPRd54c1a30c2fdc9
Pan-seared scallops in a luxurious white wine and butter sauce with garlic, shallots, and fresh lemon, tossed with delicate linguine for an elegant Mediterranean-inspired dish. Fresh parsley adds brightness to this light yet satisfying seafood main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/3 lb dry linguine
1/2 tbsp olive oil
2 small shallots, sliced
2 garlic cloves, minced
3 tbsp butter
2 tbsp fresh lemon juice
1/2 cup dry white wine
1/4 lb fresh scallops
1 tsp fresh minced parsley
Salt to taste
Directions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain and set aside. Ensure all other ingredients are prepped and ready before you begin cooking the scallops.
Heat the olive oil in a medium skillet over medium-high heat. Once shimmering, add the sliced shallots.
Sauté the shallots for 3-4 minutes, stirring occasionally, until they become translucent and softened.
Add the minced garlic to the pan and cook for 1 minute, stirring constantly, until fragrant.
Add the butter to the pan and let it melt completely. Pour in the lemon juice and white wine, stirring well to combine.
Bring the mixture to a gentle simmer. Carefully place the scallops into the sauce and season with salt to taste. Sear the scallops for 2-3 minutes on the first side, then flip gently and cook for another 2-3 minutes on the second side, until they turn opaque and white throughout (internal temperature of 145°F). Do not overcook, as scallops can become rubbery.
Using a slotted spoon, carefully remove the scallops from the pan and set them aside. Add the cooked linguine and fresh parsley to the sauce remaining in the pan.
Toss the pasta gently in the sauce for about 1 minute to coat evenly and warm through.
Divide the scampi pasta between two plates and top each with the seared scallops. Serve immediately.
